Elaine'S Ratatouille - cooking recipe

Ingredients

1 large eggplant, peeled and chopped medium
1 large yellow onion, peeled and chopped fine
6 cloves garlic, chopped fine
1 (14 1/2 oz.) can tomatoes, chopped (with juice) or fresh can be used (2 to 3 large)
1 medium zucchini, chopped
about 1 tsp. salt
pepper to taste
2 to 3 Tbsp. fresh basil

Preparation

Place the first 3 ingredients in large heavy pan with lid; barely cover with water (or wine, red or white) and simmer until eggplant is tender.
Stir often.
Add tomatoes, chopped with juice (fresh can be used, 2 to 3 large), zucchini, salt, pepper and basil.
Cook slowly to reduced (when it is no longer watery), about 30 minutes.
Stir often to prevent sticking.
Turn into casserole coated with Pam.
Top with several slices of Provolone cheese. Bake at 325\u00b0 for about 15 minutes or until cheese is melted.
Serve as main dish or side dish with meat.